Christmas Poke Cake

By carvalhohm

Ingredients

• 2 packages (2-layer size each) white cake mix
• 1 package JELL-O Brand Gelatin, Strawberry Flavor
• 1 package (4-serving size) JELL-O Brand Gelatin, Lime Flavor
• 2 cups boiling water
• 2 2/3 cups (7 ounces) BAKER'S ANGEL FLAKE Coconut Green food coloring
• 5 1/4 cups (12 ounces) COOL WHIP Whipped Topping, thawed
• Assorted gumdrops (optional)
• Peppermint candies (optional)
• Red string licorice (optional)

Details

Adapted from ifood.tv

Preparation

Step 1

PREPARE cake mixes as directed on package. Pour batter into greased and floured 2 (9-inch) square pans. Bake at 325° for 50 to 55 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes. Remove from pans; finish cooling on rack.

PLACE cake layers, top sides up, in 2 clean 9-inch square pans. Pierce cakes with large fork at 1/2-inch intervals.

DISSOLVE each flavor of gelatin in separate bowl, using 1 cup of the boiling water for each. Carefully pour strawberry flavor gelatin over 1 cake layer and lime flavor gelatin over second cake layer. Chill 3 hours. Tint coconut with green food coloring DIP 1 cake pan in warm water 10 seconds; unmold. Place right side up on large serving plate or cutting board. Top with about 1 1/2 cups of the whipped topping. Unmold second cake layer. Place on first layer. Use remaining whipped topping to frost entire cake.

SPRINKLE with green coconut. Decorate with gumdrops, peppermint candies and licorice, if desired.
Chill until ready to serve.